This more healthy model of the previous basic is freed from refined sugars, inflammatory oils and incorporates actual bananas. Ditch that store-bought model for this one – it’s simpler to make and completely scrumptious too!
Components
- 125 ml (1/2 cup) melted coconut oil
- 2 giant overripe bananas, mashed
- 2 Flax Eggs (see recipe under)
- 2 tbs maple syrup, coconut nectar or monk fruit syrup (non-compulsory for those who like a sweeter bread)
- 1 tsp vanilla bean paste or powder
- 200 g (2 cups) almond meal
- 100 g (1 cup) walnuts, roughly crushed, plus additional for sprinkling
- 1 tsp gluten-free baking powder
- 1 tsp floor cinnamon
- 1/4 tsp sea salt
Technique
Step 1.
Preheat the oven to 180°C and line a 22 cm loaf tin with baking paper.
Step 2.
In a big bowl, mix the melted coconut oil, mashed banana, flax eggs and sweetener, if utilizing, and whisk collectively till effectively mixed.
Step 3.
In a separate bowl, mix the dry substances and blend effectively..
Step 4.
Mix the moist and dry mixtures and blend effectively. Pour into the ready loaf tin and bake for 55 minutes, or till golden brown on prime and a toothpick inserted within the centre comes out clear.
Step 5.
Take away the bread from the oven and go away to chill barely, then take away from the tin, switch to a wire rack and go away to chill fully. The loaf will preserve for as much as 4 days in the fridge and within the freezer for as much as 3 months (I wish to pre-slice it in order that it’s straightforward to take one piece out at a time).
Methods to make Flax Eggs
To make a flax egg, combine 1 1⁄2 tablespoons flaxseed meal with 3 tablespoons of water in a bowl. Switch to the fridge and go away for 15–half-hour, or till the combination has begun to bind and thicken and is all ‘goopy’, like an egg. It’s so simple as that. For extra flax eggs, simply scale up the portions (for 2 flax eggs, double them, and so forth). And for those who don’t like flaxseeds? Merely substitute the bottom flax out for the same amount of floor chia seeds. Too straightforward.
Serves 4
Eat Extra Vegan by Luke Hines.
Accessible now. Printed by Plum. Pictures by Mark Roper. Go to Booktopia to buy.
